Evaluation of Nixtamalized Corn Hulls as Fiber Source in Baking Products

E. A. Soto-Mendívil, R. L. Vidal-Quintanar

Research output: Contribution to journal › Article › peer-review

Original language	American English
Pages (from-to)	355-361
Number of pages	7
Journal	Food Science and Technology International
DOIs	https://doi.org/10.1106/015N-JDX2-3HJD-DRWG
State	Published - 1 Jan 2001

Access to Document

@article{9a53b95796c64c0e835df14a15d0d52c,

title = "Evaluation of Nixtamalized Corn Hulls as Fiber Source in Baking Products",

author = "Soto-Mend{\'i}vil, {E. A.} and Vidal-Quintanar, {R. L.}",

year = "2001",

month = jan,

day = "1",

doi = "10.1106/015N-JDX2-3HJD-DRWG",

language = "American English",

pages = "355--361",

journal = "Food Science and Technology International",

issn = "1082-0132",

publisher = "SAGE Publications Inc.",

}

TY - JOUR

T1 - Evaluation of Nixtamalized Corn Hulls as Fiber Source in Baking Products

AU - Soto-Mendívil, E. A.

AU - Vidal-Quintanar, R. L.

PY - 2001/1/1

Y1 - 2001/1/1

U2 - 10.1106/015N-JDX2-3HJD-DRWG

DO - 10.1106/015N-JDX2-3HJD-DRWG

M3 - Article

SP - 355

EP - 361

JO - Food Science and Technology International

JF - Food Science and Technology International

SN - 1082-0132

ER -